Effects of Cell-to-Cell Contact Between Torulaspora delbrueckii and Saccharomyces cerevisiae on the Flavor and Quality of Cabernet Sauvignon Wine
[Objective]The mixed fermentation of Saccharomyces cerevisiae and Non-Saccharomyces yeast could improve the complexity and richness of wine aroma.In order to accurately control the mixed fermentation,it is necessary to deeply elucidate the regulatory effects of the contact between yeast cells in the co-culture on alcohol fermentation and metabolites.[Method]Torulaspora delbrueckii(T.delbrueckii)and S.cerevisiae was inoculated in the sterilized Cabernet Sauvignon grape juice to conduct pure fermentation,mixed fermentation,and double-compartment fermentation,respectively,and the differences in fermentation kinetics and volatile aroma compounds were analyzed.In addition,the effects of mixed fermentation and double-compartment fermentation on the vinification parameters and flavor quality of Cabernet Sauvignon wine under different inoculation time modes were investigated.[Result]T.delbrueckii strain was unable to complete the alcoholic fermentation independently,resulting in a final reducing sugar content of 89.00 g·L-1 in its fermented wine.S.cerevisiae maintained high growth activity in pure fermentation,mixed fermentation as well as double-compartment fermentation,and successfully completed alcohol fermentation.Cell-to-cell contact during mixed fermentation significantly reduced the viability of T.delbrueckii.Compared with the pure fermentation of S.cerevisiae,the mixed and the double-compartment fermentation were characterized by high content of the total acid and low level of ethanol and pH value.The content of volatile acid detected in each treated wine sample was between 0.2-0.7 g-L-1.The content of volatile acid and anthocyanin in the mixed fermentation group was significantly lower than those in S.cerevisiae pure fermentation and double-compartment fermentation.The results of GC-MS showed that the content of aroma compounds in T.delbrueckii strain pure fermentation group was the lowest among all wine samples.Compared with the S.cerevisiae pure fermentation,the content of esters in the mixed fermentation and the double-compartment fermentation significantly increased,while the content of higher alcohols and C6 compounds significantly decreased.The content of ester compounds,such as isoamyl acetate,hexyl acetate,ethyl caproate and ethyl caprylate in the mixed fermentation group,showed a significant increase trend compared with those in the double-compartment fermentation group.Meanwhile,there was a significant decrease in the levels of higher alcohols and benzene derivatives.In addition,the inoculation time of S.cerevisiae also had a significant effect on the formation of isoamyl acetate and hexyl acetate during mixed fermentation.The results of sensory analysis showed that the simultaneous inoculation(0 h)strategy could significantly reduce the green flavor and enhance the fruity and floral aroma of wine samples compared with S.cerevisiae pure fermentation.[Conclusion]During the mixed alcoholic fermentation,the yeast cell-to-cell contact not only limited the growth of T.delbrueckii,but also significantly affected the aroma characteristics and sensory quality of Cabernet Sauvignon wine.
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